Chocolate Eclair Dessert Recipe
Adam Barnes
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2 (3-ounce) packages French vanilla pudding
3 cups cold milk
1 (9-ounce) container whipped topping
1 (16-ounce) box graham crackers
Icing:
2 tablespoons butter
4 tablespoons cocoa powder
2 teaspoons corn syrup
1 teaspoon vanilla extract
3 tablespoons milk
1 1/2 cups confectioner’s sugar
Instructions
3 cups cold milk
1 (9-ounce) container whipped topping
1 (16-ounce) box graham crackers
Icing:
2 tablespoons butter
4 tablespoons cocoa powder
2 teaspoons corn syrup
1 teaspoon vanilla extract
3 tablespoons milk
1 1/2 cups confectioner’s sugar
1. Using an electric mixer, blend pudding with milk until thick. Fold in whipped topping. Set aside.
2. Place 1/3 graham crackers in the bottom of a 13-by-9-inch baking dish. Spoon 1/2 pudding mixture on top. Repeat. Topwith remaining graham crackers.
3. To prepare the icing, heat all icing ingredients in a saucepan until dissolved. This takes just a few minutes. Pour over graham crackers in an even layer. Refrigerate for 24 hours. Serves 8 to 10.
Tips from the Test Kitchen
2. Place 1/3 graham crackers in the bottom of a 13-by-9-inch baking dish. Spoon 1/2 pudding mixture on top. Repeat. Topwith remaining graham crackers.
3. To prepare the icing, heat all icing ingredients in a saucepan until dissolved. This takes just a few minutes. Pour over graham crackers in an even layer. Refrigerate for 24 hours. Serves 8 to 10.
Tips From Our Test Kitchen: Sprinkle with toasted almonds and garnish with fresh strawberries.
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